Raw Kohlrabi: Like Apples!

Until now, I've only eaten kohlrabi raw, almost like apples except peeled and sliced. Raw kohlrabi is so full of flavor, moisture and most importantly for pre- and post-supper munchies, crunch. Ha! Isn't it funny that my favorite way to eat kohlrabi is paired with apples! You'll love Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing!

First Time to Try Cooking Kohlrabi

And drum roll ... Roasted Kohlrabi stays on the Keeper List! I also love to cook the kohlrabi greens (that is, the kohlrabi leaves) like this, I use this recipe for Asian Greens.

What Is Kohlrabi? What Does It Look Like?

Back to basics! Kohlrabi (kol-ROB-ee) is a member of the turnip family. Some times it's called "cabbage turnip". Mostly I find kohlrabi with bulbs that are a pretty light green color but I've also seen purple kohlrabi on occasion. What looks like a bulb is actually just an enlarged portion of the stalk. Especially to eat raw, look for small kohlrabi bulbs, about three inches across. At the farmers market, like mine, they'll often still be attached to their greens which you cook like collards, low and slow. If you like broccoli stalks, you'll like kohlrabi!

Roasting Kohlrabi

Most vegetables are quite wonderful roasted. Plus, great news, no "recipe" is required to roast a vegetable, just a few tips tips, you'll love How to Roast Vegetables: 15 Tips & A Master Recipe. Even experienced vegetable roasters might not have tried roasting kohlrabi before. Just look at the compliments: people like it!

COMPLIMENTS! "[my husband] must have said at least three times, 'What is this called again? I really like it!'" ~ Kara "What a delicious and simple recipe ..." ~ TheBaaBlogger "I loved it. It was so good." ~ Anonymous"Delicious! Even my 3 year old ate it up ..." ~ KimS "It's a winner! Plus, on the glycemic index, it's a lot better for me than potatoes." ~ Anita "I should have bought more because we loved the taste." ~ Lucilla "delish! thanks for the instructions on such a light, delightful dish!" ~ lortz "If you have never tried kohlrabi, give this recipe a try. I loved it." ~ Jan

Set oven to 450F/230C. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. Spread the kohlrabi evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar, probably at the table so the kohlrabi doesn't get squishy.

ALANNA'S TIPS & KITCHEN NOTES BUYING KOHLRABI In my markets, kohlrabi is usually sold in a bunch of two or three bulbs with the greens still attached. In a local international market, the bulbs are sold on their own. I specify buying a pound and a half because after trimming the stems and skins, you'll lose nearly 50% of the weight. SAVE A DISH! To save a dish, skip the bowl and instead toss the kohlrabi with oil and seasonings right on the baking sheet. I opt for the bowl because you'll use less oil, it's just easier to thoroughly coat the kohlrabi pieces with oil with a bowl and spatula or spoon. MY FAVORITE PAN FOR ROASTING VEGETABLES If you love roasted vegetables, considering investing in a pan called a "sheet pan" or "rimmed baking sheet". The good news is, the investment is minimal and my favorite sheet pan is a real workhorse for roasting vegetables, baking cookies, etc. If you're interested in more detail and a discussion of different kinds of sheetpans, see Baked Sweet Potatoes.

I live in Toronto and grew Kohlrabi in my garden.. Kinda by mistake as I grabbed the container thinking it was broccoli! Oops! But it was fun and I roasted it much like teh recipe here and it was delicious!

I grow Kohlrabi every year, we love it that much. Our preferred way to eat it is raw, but I have boiled it (like a turnip) and served it with just a little salt, pepper and lots of butter. Yum! I never thought of roasting it, but I'll give that a try next summer too. Thanks Alanna!

My mother cooked kohlrabi by peeling and slicing it and then cooking in salt water until tender. She then added some butter to it and I thought it was yummy. I haven't cooked any in a while; need to look for it at the store.

We joined a CSA, and recieved Kohlrabi and I had NO idea what to do with it! My husband grew up on a farm in Tennessee, and had eaten a lot of veggies in his life, but he had never heard of it either. I made this last night, and he must have said at least three times, "What is this called again? I really like it" YEAH! A kitchen victory!

I was at a loss when some kohlrabi ended up in my organic grocery delivery. I googled for a recipe and found your blog. What a delicious and simple recipe...I just took it out of the oven:) I charred it a bit b/c I love that extra flavor.

It's not so much the kind of vinegar as the quality. A good vinegar is one that isn't harsh, it's almost drinkable on its own. Price is one indication although in my experience, some high-priced vinegars are harsh too. Mostly, it's taste. So sorry, wish I could be more specific. If you've got the typical vinegars in your pantry, I'd pick a white wine over a red wine vinegar, an apple cider vinegar over a white, a sherry vinegar over a balsamic vinegar.

I love Jack Bishop's cookbooks, but I have to say I've never been inspired by kohlrabi. Never tried roasting it though, so I'm glad you shared the recipe. To me, everything is better when it's roasted. Well, or fried .

Turnips are roots; kohlrabi is the swollen stem of a particular type of cabbage (see Jane Grigson's Vegetable Book - an essential for every kitchen). We sometimes use grated kohlrabi instead of white cabbage when we make coleslaw really nice.

Unlike a lot of the posters here, I grew up growing and eating kohlrabi. My mother planted it every year, but she couldn't bring herself to thin the rows so it was up to me to thin them and keep the bugs off. We always ate it raw. This year I did something different, I started it inside (both white and purple kohlrabi) like cabbage and broccoli, and transplanted it out in the spring. I had WONDERFUL kohlrabi, and since it was the only thing the rabbits ignored this spring, I've harvested some of the biggest, best tasting kohlrabi I've ever eaten. Tomorrow night I'm definitely going to roast it.

I have had kohlrabi as a kid (the green skinned).Now as an adult i grow my own and i grow the purple skinned kind. I have read that you can eat the leaves and have done so with a lemon vinagrette (like a salad). I get to grow it twice a season in NY and only problem i have is with cutworms. but i grow alot to cover any loss. Holds up to 1 month in the vedgie crisper in fridge. Im always looking for new ideas to cook it since i eat more of it raw not cooked.I will try your recp tonight. sounds good and thanks for the advise on what vinager to use.

We are a family of 4, 2 kids. I saw this funky veg. in my local fruit store. Never dare to buy it. Today, I finally find some courage to try it. Raw is not our thing, because I have to young kids. I find your web site at google. I loved it. It was so good. Thank you so much to let me explore new veg.

Made this roasted kohlrabi recipe last night! Delicious! Even my 3 year old ate it up after I sprinkled a little shredded pecorino romano cheese on top. A perfect alternative to roasted potatoes too! Thanks!

Made this recipe this evening from kohlrabi I grew from the garden. Ended up cooking it with some of our garlic scapes that were coming in. Turned out tasty but either the temperature is too high or the time is too long b/c min were done and a little burnt at 25 minutes. I ended up turning it down to 400 at 20 minutes but they were still overdone. Maybe I diced them smaller than I should have.

I've eaten kohlrabi raw in a salad with fennel (olive oil, lemon juice and salt), but this was the first I tried it roasted. It's a winner! Plus, on the glycemic index, it's a lot better for me than potatoes.

Found this recipe after buying kohlrabi for the first time at the organic market in San Juan Puerto Rico. I had hear about this vegetable and when I finally found some locally, decided to buy one bulb. I should have bought more because we loved the taste. Thanks for writing up this simple recipe.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna

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